Cocoa Butter Equivalent (CBE) (palm mid-fraction fat)
Palm mid-fraction, fully cocoa-compatible
Food & specialty fats
Product Overview
A fat whose triglyceride profile closely matches cocoa butter, produced largely from palm mid-fraction (POMF) often blended with exotic fats such as shea or sal stearin. It is fully compatible with cocoa butter in any ratio and behaves the same way, requiring tempering.
Applications & Uses
Real chocolate as a cocoa butter extender (within legal limits), moulded and enrobed chocolate.
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